Food preferences and aversions of patients undergoing chemotherapy, radiotherapy and/or hematopoietic stem cell transplantation.

Autor: Hinkelmann JV; Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil. Electronic address: je.hinkelmann@hotmail.com., Possa LO; Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil., de Oliveira CA; Hospital Das Clínicas, Faculdade de Medicina da Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil., Faria BS; Hospital LifeCenter, Belo Horizonte, Minas Gerais, Brazil., Hermsdorff HHM; Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil., Rosa COB; Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil.
Jazyk: angličtina
Zdroj: Clinical nutrition ESPEN [Clin Nutr ESPEN] 2021 Aug; Vol. 44, pp. 331-336. Date of Electronic Publication: 2021 Jun 06.
DOI: 10.1016/j.clnesp.2021.05.023
Abstrakt: Background & Aims: This longitudinal, qualitative, descriptive, and exploratory study aimed to identify and understand the food preferences and aversions arising from hematopoietic stem cell transplantation (HSCT), chemotherapy, and/or radiotherapy treatment.
Methods: An open and individual interview was carried out with patients diagnosed with hematological diseases or cancer, submitted to HSCT, chemotherapy, and/or radiotherapy treatment. The participants answered the following questions: "Have you experienced any changes in taste since the beginning of radiotherapy/chemotherapy?"; "Have you experienced any strange taste in your mouth, aversion or preference for a certain food that did not exist before the beginning of radiotherapy/chemotherapy?" The software IRAMUTEQ (R Interface for Multidimensional Analysis of Texts and Questionnaires) version 0.7 alpha 2 was used for textual analysis, with similarity analysis and word cloud.
Results: One hundred and forty six patients were included in the study, 50% (n = 73) female and 73% (n = 50) elderly. The main words reported by the participants in regards to food aversions were "meat", "beef" and "chicken", which are related to dysphagia. Regarding food preferences, the most mentioned words were "fruits", "juices" and "soups", whose consumption was associated with an improvement in gastrointestinal symptoms, especially nausea.
Conclusion: Adjustments in the diet plan based on this information can contribute to a better acceptance of the diet, and clinical and nutritional prognosis.
Competing Interests: Declaration of competing interest The corresponding author states, on behalf of all authors, that there is no conflict of interest.
(Copyright © 2021 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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